On Saturday night I took last weekend's rabbit and bacon out of the freezer and tried to make something of it. No wonder it was tough to bite before--I braised it in a 2006 Belleruche Cotes-du-Rhone for almost 4 hours before it was tender!
We were supposed to share an artichoke as a first course, but it took longer to cook than I'd thought it would, so we had it alongside, with a mayonnaise vinaigrette which was very good.
Then the rabbit, enjoyed with the same wine it was braised in. I sauteed onion, carrot, celery, garlic, 3 of my new juniper berries, fresh thyme and fresh parsley with the bacon, used those in the braising liquid, then strained it when the rabbit
was done. I then cooked the liquid down with some sauteed mushrooms, red pearl onions, and shredded carrot. Delicious! The presentation, atop whole wheat egg noodles, didn't really do it justice, but how was I to know it would be so tasty? The meat was so sweet, I'll definitely make rabbit again. This could be really elegant with some sour cream stirred into the wine reduction, maybe served over roasted yukon golds.
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